In early 2009, Darina Kopcok of Gratinée found herself unemployed, wanting to make a career change but unsure about what to do. Her background in creative writing and love of food steered her toward blogging as a way to put her skills to good use. Using her blog as a collection of samples she could showcase to editors, both for writing and photography, Darina was destined for success. She’s also this week’s Feature Food Innovator.

Hi Darina! We know a bit about your history but can you briefly tell us in a bit more detail bout the creative path that led you to do what you do?

Sure! Basically, I had a Master’s degree in Creative Writing and wanted to use my writing skills in some way. I had always loved reading food writing by writers such as MFK Fisher and Elizabeth David and had amassed years’ worth of foodie magazines like Gourmet and Bon Appetit, so I decided to take a course on food and travel writing and see if I could start doing some freelancing in those areas. I had recently discovered blogs and decided I should start one so I could easily show samples of my writing to editors I wanted to pitch to. As the Internet is such a visual medium, I knew I had to take photographs to go with my posts, but I had never been much of a photographer. However, I soon discovered that I liked taking the pictures for my blog even more than writing for it. After a couple of years, I started studying photography at night school, which I am still doing now.

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That’s quite the journey! It sounds like you really followed your heart. Speaking of following, you tend to travel a lot and have been published many times – how has that shaped what you like to cook or eat?

Although things are changing even in less globalized places, I have been fortunate enough to see firsthand how much effort it takes to produce the food that we eat and sometimes take for granted. Traveling has taught me to appreciate what is on my table and has helped me broaden my tastes in many ways. I can’t say that there aren’t foods that I like, but all in all I think I’m a pretty adventurous eater. I like to bring that adventure into the kitchen.

Love that! What is it that inspires you about food and where does that inspiration come from?

I grew up in an environment typical of European immigrant families. My parents cooked every day and there was not a lot of junk around the house. My dad had a smokehouse in the backyard where he cured his own bacon and sausages, and my mom regularly canned fruits and vegetables and made jam. I used to think everyone lived like that and was shocked to discover that they didn’t. Cooking and eating the best quality of food is really important to me.

Any combination of ingredients manages to inspire me. I can do a lot with very little, as long as it’s fresh. Many of the world’s most beloved cuisines keep it incredibly simple, which I try to do as well. I just make sure I start out with the best quality ingredients I can afford.

That’s a smart way to cook. How do you come up with new recipes?

My cooking can be described as classic with a modern twist. It is mostly Mediterranean influenced. I read a lot about food and cooking, but have never really been one to stick to a recipe. I try to come up with a different way of cooking or presenting common dishes or ingredients; for example, an arugula pesto or tiramisu with raspberries and Chambord instead of the usual coffee and espresso. I have learned to take copious notes in the kitchen and to adjust as I go along.

Have you ever had a “WOW!” moment with food or in the kitchen? Tell us about it!

My biggest discovery was no-knead dough. It changed my life. I was an expert at destroying dough with over or under kneading. Now I make beautiful boules, flat-breads, and pizza with one master recipe.

What does food or kitchen innovation mean to you?

I’ve always been a classist and somewhat of a purist. I admire those that can be really innovative in the kitchen, like Adria Ferran, but my creativity is better expressed in my food photography and styling.

What’s one ingredient you just can’t live without in the kitchen?

Lemons! The add brightness to any dish.

What’s the one ingredient you CAN live without in the kitchen?

I’m not a big fan of liver—or organ meats of any kind.

Fair enough – they can be a bit tricky for most people. I see a lot of the beautiful recipes on your site have European ancestry (Italian, French) – do you have any specific food or ingredient obsessions?

I am a big fan of French country cooking and am obsessed with French Technique – I am determined to read the entire Larousse Gastronomique – but if I had to eat only one cuisine for the rest of my life, it would definitely be Italian. My motto is when in doubt, add cheese.

Haha! Yes! If you were given ONE dish to reinvent – what would it be? Why? What would you do with it?

I would combine a couple of my favorites – like French onion soup and macaroni and cheese. Mac ‘n cheese with caramelized onion – now, doesn’t that sound good?

It certainly does! Your food photography is stunning – I love the use of dark props and backgrounds. A lot of the trends are often very light and airy whereas yours are more Earthy and rustic. What is it that appeals to you in this form of food photography?

Thank you! I’m really inspired by classic painting, the light in works of the Old Master; I try to bring that fine art approach to my food photography. I enjoy light as well, and plan to bring in some inspiration from the colors and textures in nature for the shots that I will be taking this coming spring and summer.

What’s the most interesting or important thing in your food world right now?

I’m really working on honing my food styling skills. I don’t have any training in food presentation and styling makes such a big difference to the end result of a food photograph.

I think so too – a good lesson for any of us who aspire to food blog greatness. Speaking of lessons, what’s been the hardest (and most valuable) lesson you’ve ever learned?

Just because you’ve worked really hard doesn’t mean success will come as easily and quickly as you think it will. You often have to work ten times as harder as you thought you would, and it will take ten times as long–but the rewards in the end are worth it.

So then how do you define success when to comes to the kitchen or creating new dishes?

I think success is in the reception a dish gets. The enthusiasm that great food is always met with oohs and aaahs. the gleam in the eye – it makes the hours slaving away in the kitchen worth it.

Every night we recommend a dinner idea for our audience with a drool worthy photograph. What’s your go-to dish for your supper?

I love a roast chicken with potatoes. I can eat for a week on that. Chicken salad sandwiches, stock for soup. I recently published a recipe for Provencal Roast Chicken which was divine!

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That looks amazing! We also have a series where people tell us about the last meal they’ll ever eat (if given the option, of course). What would be your last meal ever?

Ever since I was a kid I’ve been mad about a good barbequed steak and baked potato with all the trimmings. It was always a weekend treat at my house growing up. I love shellfish, so I would add some prawns and lobster to that. Dessert would definitely be something French, like crème brulee.

What’s the one thing you would tell someone who is inspiring to follow in your footsteps?

You get out what you put it. If you want to succeed, keep working as hard as you can and don’t give up, even when it seems as though one is paying any attention. You never know who is actually watching you. It’s not always easy, but nothing worth having ever is.

We totally agree Darina – if at first you don’t succeed, keep at it! Love the positivity there! Thank you so much for visiting us today – we look forward to keeping up with you in the future.

Find Darina Kopcok: Gratinée | Darina Kopcok Photography | Twitter | Facebook | Pinterest

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